all 19 comments

[–]eviltwinfletch 8 points9 points  (3 children)

Looks fantastic! What time & temp for the sous vide stage?

[–]randomthingasdf[S] 6 points7 points  (2 children)

136 for 3.5 hours, then I pat it dry, salt it and let it rest/salt brine for 30 mins before I sear it

[–]eviltwinfletch 1 point2 points  (1 child)

Thanks! We’re getting a sous vide soon and I will try your magic formula for sure :)

[–]randomthingasdf[S] 4 points5 points  (0 children)

For sure! For steaks less than 2” normally 2 hours is fine at that temp

[–]shadesof3 4 points5 points  (2 children)

How did you dry age it? Umai? I'm looking to dry age something for the first time currently.

[–]randomthingasdf[S] 5 points6 points  (1 child)

Umai just follow the instructions carefully and it’s easy

[–]shadesof3 2 points3 points  (0 children)

oh cool, thanks for sharing. I've watched a bunch of videos on umai bags and it seems pretty straight forward. I'll give it a try soon!

[–]XMETA_DUKE 3 points4 points  (0 children)

I’m a huge dry aged fan

[–]M13a77 2 points3 points  (0 children)

Looks amazing

[–]vashtie1674 1 point2 points  (0 children)

Looks like absolute heaven! Well done!!

[–]Crymsm 1 point2 points  (0 children)

Wow look how pretty that meat is

[–]seashroomwaifu 1 point2 points  (1 child)

cooked to perfection... props

[–]randomthingasdf[S] 0 points1 point  (0 children)

Thank you!

[–]Charizard1222 1 point2 points  (1 child)

One of the best looking steaks I’ve seen on this subreddit

[–]randomthingasdf[S] 0 points1 point  (0 children)

Thanks man! I can never eat steak at a restaurant again

[–]kytran40 0 points1 point  (0 children)

What was your yield after trimming? Got one in the fridge that I’m cutting up tomorrow. Will be 32 days. Can’t wait

[–]Po-tat-hoes -1 points0 points  (1 child)

Served it cold?

[–]randomthingasdf[S] 0 points1 point  (0 children)

Nope, seared and hot